OK - so maybe you don't think you like Brussels Sprouts - but I bet you've never tried them like this!
This recipe was an attempt to recreate a wonderful Parmesan Brussels Sprout salad that I used to get at "A Moveable Feast" in Rockford, IL. It was the most amazing salad. SO GOOD! But alas, the place has closed, and I am on my own to try to recreate that amazing use of these strange miniature cabbages!
Surprisingly, a web search for brussels sprouts salad returns lots of recipes. But none of them sounded just right. So, I went out on my own (typical! haha!).
Perhaps time has changed my memory of that first Brussels Sprout salad into an unconquerable mountain of deliciousness, but even though this salad is pretty darn good, I would still love to try that old one again!
Here's what I ended up with for a single serving. Multiply out for friends!
- 10 fresh (not frozen) brussels sprouts (be sure to clean them well)
- 2 Tbsp whole almonds
- 1 Tbsp grated parmesan cheese (this would have been much better with freshly grated parmesan, but I just had the old green can this time - and it tasted great)
- 2 Tbsp apple cider vinegar (you could certainly try other flavored vinegars to adjust the taste)
- 1 Tbsp extra virgin olive oil
- 1 tsp whole grain dijon mustard (of course, use whatever mustard you like. A honey mustard might be good, but adds extra calories. Whatever you have will make it unique for you!)
First,
chop the almonds and
toast them til light golden brown. I use a stoneware pan on the top rack of my toaster oven - set on broil, but you can toast them however you'd like.
Chop up the brussels sprouts. I used a Pampered Chef chopper (for both the almonds and the brussels sprouts), but you can cut them up however you'd like. I chopped mine pretty fine, but I bet if you cut the brussels sprouts into thin slices, you'd have unique shapes for your salad!
In a fairly large bowl (it's too big for a regular 2-cup cereal bowl, but looked small in the serving bowl I used),
combine the brussels sprouts, parmesan cheese and almonds. Mix well.
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| brussels sprouts, parmesan, and almonds - before mixing |
In a jar with a lid or a salad dressing shaker (I used a Pampered Chef Measure, Mix, & Pour),
combine the apple cider vinegar, olive oil, and dijon mustard. I felt like this dressing was too simple, but it turned out absolutely delicious! They will quickly settle out and separate, so mix them up really well and pour over the salad while they are mixed up.
I think a small amount of chopped green onions, chives, or finely chopped regular onion would have added a nice complementary flavor to the salad - but I really like onions! :)
The apple cider vinegar gave it a little tang that settled down with the parmesan and sprouts after a few minutes. So perhaps you should refrigerate this for a bit before serving - but I couldn't wait! I liked the tang, and I liked it after the tang settled down. You'll have to try it to see which way you like it best.
Please comment and let me know if you tried it - and what you think!
**UPDATE** - I made it tonight with red wine vinegar (and a little chopped onion), and I think I like it even better! Mmmm!
Nutrition facts:
212 Calories (per whole recipe - one main entree serving, or two side servings - then cut nutrition facts in half)
